Healthy Sweet Potato Dip with Spicy Pita Chips
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 171, total fat 6 G., saturated fats 1 G., proteins 6 G., carbohydrates 25 G., fiber 3 G., cholesterol 2 mg, sodium 253 mg, sugar 5 G.
Calories 171, total fat 6 G., saturated fats 1 G., proteins 6 G., carbohydrates 25 G., fiber 3 G., cholesterol 2 mg, sodium 253 mg, sugar 5 G.
This delicate, bright orange sweet potato dip is a great alternative to hummus. The natural sweetness of the sweet potato pairs beautifully with the savory spices. Serve with pita chips if you have time, or buy store-bought chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium sweet potatoes (about 600g total)
- 3 whole grain pitas, halved
- 2 tablespoons extra-virgin olive oil
- 0.5 tsp smoked paprika
- 2/3 cup natural low-fat Greek yogurt
- 1 tbsp light brown sugar
- 1 teaspoon freshly squeezed lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 tbsp chopped fresh chives
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with foil and place the rack on the baking sheet.
- Pierce each sweet potato 5 times with a fork and place them on a wire rack, spacing them apart to allow heat to circulate. Bake until the tip of a knife pierces easily, about 45 minutes. Remove from the oven and let cool completely. Preheat oven to 200°C (400°F).
- Line a baking sheet with parchment paper. Place the pita halves on the counter and brush both sides with olive oil. Sprinkle the inside of the pita with smoked paprika and 1/4 teaspoon of salt. Cut each pita into 6 triangles, then arrange them in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6-8 minutes. Let cool completely.
- Once the sweet potatoes have cooled, scrape the sweet potato flesh out of the skins (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt, and a few grinds of freshly ground black pepper.
- Blend until smooth, scraping down the sides of the bowl as needed to ensure the yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve the dip at room temperature with spicy pita chips.
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